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NAMI elects new officers, adopts new mission

The North American Meat Institute (NAMI) elected five new officers to its Board of Directors at the organization’s annual meeting in Washington, D.C. held on Nov. 3.

Brian Coelho, president of Central Valley Meat Co., Inc., will serve as chairman, while Mike Townsley, president of Bob Evans Farms, Inc., was elected vice chairman.

Cardinal Meat Specialists, Ltd. Vice President of Operations John Vatri will serve as treasurer and Sara Lilygren, executive vice president of corporate affairs for Tyson Foods, Inc., was elected secretary. Dave McDonald, president and chief operating officer of OSI Group, LLC, will serve as immediate past chairman.

The Institute also elected Suzanne Strassburger, CEO of Strassburger Meats/ Suzy Sirloin, Inc., as its newest board member. Strassburger will serve through December 2017.

Mike Satzow, president and CEO of North Country Smokehouse, and Steve Maxey, owner and general manager of Certified Meat Products, Inc., were selected to serve on the Executive Board.

“I look forward to working with the new officers and the entire board to respond to key industry priorities in the year ahead,” says Barry Carpenter, NAMI president and CEO. “Their collective expertise will provide guidance to the Meat Institute and to the entire industry to ensure that we work together to advance our common interests and achieve our shared goals.”

Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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